Peach Melba Recipe - Vanilla Poached Peaches with Fresh Raspberry Sauce on Ice Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides sweetness with fewer calories

raspberries

🥗Healthier: strawberries

💰Cheaper: frozen raspberries

Strawberries are often less expensive and still flavorful

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract offers similar flavor at a lower cost

Start by making the raspberry sauce with 3 cups of fresh raspberries, 1/4 cup sugar, 1 tablespoon freshly squeezed lemon juice, and a couple drops of balsamic vinegar.

Add a small splash of water and place on medium heat, bringing it to a simmer.

Cook for 3 minutes, then turn off the heat.

Pass the mixture through a fine strainer to remove raspberry seeds, scraping the bottom to get all the puree out.

Wrap the raspberry sauce and refrigerate while preparing the peaches.

For the poached peaches, create a simple syrup with equal parts sugar and water, adding some lemon juice and a split vanilla bean.

Bring the syrup to a simmer on medium heat.

Prepare the peaches by cutting around the stone and twisting to separate the halves, using freestone peaches.

Place the peaches skin side down in the simmering syrup and maintain a steady simmer.

Simmer the peaches for about 5 minutes per side, basting occasionally, until tender.

Let the peaches cool in the syrup until room temperature, then transfer to a bowl, covering with the syrup and adding the vanilla bean.

Refrigerate the peaches until ice cold before serving.

To serve, place a scoop of vanilla bean ice cream in a bowl, add a peach half on top, and drizzle with the raspberry sauce.

Finish with toasted slivered almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens